Salmon, Herb And Creme Fraîche Tarts

Smoked salmon is only made more delectable by fresh dill and chives. Teamed with crme frache these tarts are the perfect summer lunch or grown up party food.

The ingredient of Salmon Herb And Creme Frache Tarts

• 1 1 3 cups plain flour
• 100g unsalted butter chilled chopped
• 1 pinch salt
• 1 extra large egg
• 1 tsp chilled water
• 4 large eggs
• 1 large egg yolk
• 1 tbsp fresh dill fresh chives finely chopped
• 200ml bulla creme fraiche
• 200g smoked salmon
• capers to serve
• 200ml bulla creme fraiche extra to serve

The Instruction of salmon herb and creme frache tarts

• for pastry process flour butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs add egg and 1 tablespoon iced water process until mix comes together tip dough out onto a lightly floured surface bring together into a ball wrap in plastic wrap and chill for 1 hour grease a 24cm base measurement 2cm deep fluted round loose bottomed tart pan roll dough between two sheets of baking paper to about 3mm thick large enough to line tart pan line pan with pastry chill for 15 minutes
• preheat oven to 200c 180c fan forced place tart pan on a baking tray line tart with baking paper then fill with pastry weights or uncooked rice bake for 10 15 minutes remove weights and paper then bake for a further 10 15 minutes or until golden and dry
• place salmon slices evenly over base of tart case place eggs yolk herbs and creme fraiche in a medium bowl season with salt and black pepper and stir to combine pour into tart shell and bake for 10 u2013 15 minutes or until just set cool to room temperature
• when ready to serve top tart slices with extra creme fraiche and capers

Nutritions of Salmon Herb And Creme Frache Tarts

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post